Peanutty Crispy Bars | Dark Chocolate Covered Peanutty Crispy Bars

Line a 13″x18″ half sheet pan with parchment paper being sure that the parchment paper extends over at least two of the opposite sides of the pan. That way you can use the parchment paper to remove the uncut bars from the pan more easily. Set pan aside.

In a large, heavy-bottomed stockpot over medium low heat, melt together the butter, honey or corn syrup and sugar. When the butter is fully melted, raise the heat to medium high and bring the mixture to a boil. Boil hard for 1 minute. Then remove the pot from the heat and quickly stir in the peanut butter until the mixture is smooth. Immediately add in all of the crispy rice cereal and gently but quickly use a wooden spoon to combine until the cereal is all coated evenly and there are no pockets of liquid.

Turn the mixture out onto the prepared pan and use a lightly oiled spatula to evenly distribute then press the mixture into the pan. Be sure to push it into the corners before smoothing the top.

Optional:
If you’d like your bars to be chocolate covered, scatter the chopped chocolate or chocolate chips evenly over the top as soon as you have it pressed into the pan. Let it stand at room temperature until all of the chocolate is glossy and melted looking (about 5-10 minutes) then use an offset spatula or a silicone spatula to spread the chocolate evenly.

Put the pan into the refrigerator for at least an hour to let the hot bars set up. Before cutting into squares or whichever shapes you prefer, let the bars set at room temperature for at least 30 minutes.

Store bars in an air-tight container at room temperature for up to a week.